Asparagus tart

Asparagus Tarte can be prepared very well with asparagus remains. Peel white, not too thick asparagus and green asparagus and cut into bite-sized pieces. Bring enough water with salt, butter and sugar to the boil. Add the asparagus pieces to the water and cook for about 15 minutes until firm to the bite. Drain asparagus well. Place puff pastry sheets next to each other and defrost at room temperature. If you want to bake a large asparagus tart, lightly flour the puff pastry plates and place them on top of each other. Roll out the puff pastry into a large plate. Line a tart mould rinsed with cold water or a pizza tray (24 cm) with the dough. Cut off the protruding edge. You can also bake asparagus tart in five small tartlet forms. Preheat oven to 220°. Put sauce Hollandaise in a bowl, mix with egg yolk and season with white pepper. Salt is not necessary because the sauce Hollandaise is already spicy enough. Cut the cooked ham into fine strips, grate the butter cheese finely and pluck the chervil leaves from the stems. Mix all ingredients with the sauce and spread on the puff pastry. Spread the pieces of asparagus over the asparagus tart. Bake asparagus tart in the preheated oven at 220° for approx. 20 minutes on the middle shelf until golden brown and serve as hot as possible.